Green Velvet Cake Lollipops (Gluten-Free)

• 2 cups Sugar
• 1/2 cups Unsalted Butter, At Room Temperature
• 1/2 cups Greek Yogurt
• 2 whole Eggs
• 1 Tablespoon Cocoa Powder
• 1 Tablespoon Green Food Coloring
• 2- 1/2 cups All-purpose Gluten-free Flour
• 1 teaspoon Xanthan Gum
• 1 teaspoon Salt
• 1 cup Milk
• 1 Tablespoon Pure Vanilla Extract
• 1/2 teaspoons Baking Soda
• 1 Tablespoon Apple Cider Vinegar
• 8 ounces, weight Cream Cheese
• 1/4 cups Unsalted Butter, At Room Temperature
• 1 cup Confectioners Sugar
• 1 teaspoon Pure Vanilla Extract
• 1- 1/2 pound Green Candy Coating
• 40 whole Lollipop Sticks
• 1/4 cups Green And White Sprinkles (Optional)

1. To make the cake: Preheat the oven to 350 degrees F.
2. Generously grease the cups of 2 cupcake pans.
3. Set aside until needed.
4. (I bake the cake in cupcake form because it easier to count how many cake lollipops the cake batter will make: 1 cupcake makes about 2-3 cake lollipops.
5. The cake also bakes faster when its smaller in cupcake form instead of a larger cake.)
6. Place the sugar, butter, and Greek yogurt in the bowl of a stand mixer and mix until creamy.
7. Add the eggs, one at a time, mixing thoroughly between each addition.
8. In a small bowl, mix together the cocoa powder and food coloring.
9. Add this mixture to the batter and mix until the food coloring has colored the batter.
10. Sift together the gluten-free all purpose flour, xanthan gum, and salt.
11. With the mixer on low speed, add the flour mixture to the batter in 3 additions, alternately with the milk (starting and ending with the flour).
12. Mix in the vanilla.
13. Add the baking soda the batter, but do not mix.
14. Pour the apple cider vinegar on top of the baking soda; this will create a bubbly reaction.
15. Mix the batter until all the ingredients are fully incorporated and it is smooth.
16. Pour the filling into the cups of the prepared cupcake pans.
17. Bake the cupcakes until a toothpick inserted into the center of a few cupcakes come out clean, about 25 minutes.
18. Let the cupcakes cool in the pan for 10 minutes.
19. Carefully remove the cupcakes and place on a cooling rack to cool completely.
20. For the frosting: While the cakes are cooling, make the cream cheese frosting.
21. In the bowl of a stand mixer fitted with the whisk attachment, cream together the cream cheese and butter.
22. Add the confectioners sugar in 2 additions, slowly mixing in between each addition.
23. Mix in the vanilla, and whisk until the frosting is smooth and creamy.
24. When the cupcakes are done cooling, place a few of the cupcakes in a food processor.
25. Pulse until the cupcakes are broken down into small crumbles.
26. Pour the crumbs into a large bowl.
27. Continue pulsing the remaining cupcakes until there is none left.
28. Once all the crumbs are in the large bowl, add the cream cheese frosting, starting with 1/2 cup.
29. Stir the cream cheese into the cake crumbs until the crumbs have soaked up all the frosting and the mixture can hold together.
30. If the mixture doesnt hold together, add more cream cheese frosting.
31. Be sure not to add too much frostingyou dont want the frosting to be too wet, it just needs to be moist enough that you are able to make a ball and it sticks together.
32. If you do have any frosting left over, you can place it in a sealed container in the refrigerator and use it for later use.
33. For the assembly: To make the cake balls, roll small round balls, a little smaller than the size of a golf ball, out of the cake and frosting mixture.
34. Place the cake balls on a baking sheet.
35. Once you have finished creating all the cake balls, place the baking sheet in the refrigerator to firm up the cake balls (no longer than 15 minutes).
36. While the cake balls are in the refrigerator, melt the green candy coating.
37. Place the candy coating in a heatproof bowl and set it over a pot of simmering water.
38. Stir the candy coating until they have completely melted and are smooth.
39. Remove the bowl from the pot and place it on the counter.
40. Now you are ready to create your cake lollipops.
41. Remove the cake balls from the refrigerator and place it next to your bowl of melted candy coating.
42. Also place the lollipop sticks and wax paper next to the candy coating, laying out the wax paper on a flat surface.
43. I think its easiest to create an assembly line on the counter: lollipop sticks, cake balls, melted candy coating, wax paper.
44. To make the cake lollipops, stick the end of a lollipop stick into the melted candy coating (abut 1/4 inch up).
45. Place the stick into the top of the cake ball.
46. Dunk the cake lollipops into the candy coating until the cake ball is fully covered in the candy coating.
47. Carefully tap the excess candy coating off the cake lollipop.
48. Place the cake lollipop onto the wax paper (with the cake ball right onto the wax paper, and the cake lollipop sticking up).
49. If you are adding the sprinkles to your cake lollipop, sprinkle it over the top of the cake ball now.
50. Continue with the remaining cake balls, and allow them to harden completely before removing from the wax paper.
51. Enjoy!
52. These last up to 7 days in a sealed container.
53. (Cake recipe adapted from Key Ingredient.
54. Frosting recipe adapted from Annie Eats, who adapted in from Confections of a Foodie Bride.
55. Cake lollipop idea from Bakerella.
56. Method from my own experience.)

sugar, butter, greek yogurt, eggs, cocoa, green food coloring, allpurpose, xanthan gum, salt, milk, vanilla, baking soda, apple cider vinegar, weight cream cheese, butter, confectioners sugar, vanilla, coating, green and

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/green-velvet-cake-lollipops-gluten-free/ (may not work)